Garlic Goat Cheese Zucchini Noodles Recipes

PASTA WITH ZUCCHINI AND GOAT CHEESE

Steps:

• Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
• Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
• Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
• Stir in the garlic and cook 1 minute more.
• Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
• Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.

GARLIC GOAT CHEESE ZUCCHINI NOODLES

Steps:

• Heat butter and olive oil in a nonstick skillet over medium-high heat.
• Add chili flakes and garlic. Saute until fragrant, about 30 seconds.
• Add the zucchini to the pan and toss with tongs for 1 to 2 minutes. Sprinkle in salt and pepper.
• Just as the zucchini noodles begin to soften, but before they start shedding water, add the goat cheese.
• Cook just until the sauce is heated. This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.
• Serve immediately.

PASTA WITH ZUCCHINI AND GOAT CHEESE

Steps:

• Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
• Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
• Stir in garlic and cook 1 minute more.
• Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
• Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.

GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS WITH ZUCCHINI NOODLES

Steps:

• For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat.
• Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit.
• Whisk together the flour and white wine in a medium bowl. Working in batches so you don¿t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately.
• For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half.
• Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season.
• Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE

Steps:

• Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
• Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
• Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

LEMON GARLIC CHICKEN WITH GOAT CHEESE AND ZUCCHINI NOODLES RECIPE - (4.4/5)

Steps:

• LEMON GARLIC CHICKEN: Divide the goat cheese into 6 equal portions. Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese. Try to keep the skin connected to the thigh on the other sides as much as possible, but don't fret about it if it comes loose. Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh. Season the chicken liberally with salt and pepper. Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce. Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables. (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.) Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element. Broil until the tops of the thighs are crispy and well-browned. Allow the chicken to rest a few minutes so you don't burn yourself. Serve hot with pan juices...Enjoy! ZUCCHINI NOODLES: I skimmed off the excess fat from the cooked chicken and used it to quickly saute the zucchini. The fat from the chicken was already infused with garlic, lemon, and herbs, so no additional seasoning was necessary except a sprinkle of salt and pepper. The texture of the noodles was just like spaghetti - you could even twirl it on your fork.